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14
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■ The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■ The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■ Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■ Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking with
: 3D hot air, use the following shelf heights
for the accessory:
■ Cakes in tins: level 2
■ Cakes on trays: level 3
Baking and roasting on two or more levels
Use
: 3D hot air.
Shelf positions for baking and roasting on 2 levels:
■ Universal pan: Shelf position 3
■ Baking tray: Shelf position 1
Dishes that are put in the oven at the same time do not have to
be ready at the same time.
The tables contain a selection of dishes.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Note: Do not place food directly onto the aluminium baking
tray. Line the aluminium baking tray with greaseproof paper.
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Victoria sandwich Wire rack + 2 x Ø 20 cm tins 1
:
160 20-30
Light fruit cake Wire rack + high Ø 20 cm tin 2
:
160 80-90
Rich fruit cake Wire rack + Ø 23 cm high round tin or 20 cm square tin 2
:
140 180-190
Fruit crumble Wire rack + flat glass dish 3
:
160 35-45
Sponge cake (fatless) Wire rack + baking tin (dark coated) 1
:
160-180 30-40
Swiss roll* Wire rack + swiss roll tin 2
:
170 10-12
Tart Universal pan + Ø 20 cm plate or pie tin 1
:
190 40-50
Quiche Wire rack + quiche tin (dark coated) 2
:
180 40-50
(White) Bread Wire rack + loaf tin (1 x 900 g or 2 x 450 g) 1
:
200 25-35
Scones* Baking tray 1
:
180 15-20
Biscuits Baking tray 1
:
170 15-20
Small cakes* Baking tray 2
:
150-170 20-30
Jam tarts* Wire rack + 12-cup tin 1
:
180 15-20
Meringues Universal pan 3
:
80 100-150
Pavlova** Universal pan 3
:
150+100 100-150
Soufflé* Wire rack + 1,2 l soufflé dish 1
:
160 40-50
Pie Wire rack + pie dish 3
:
180 45-55
Yorkshire pudding* Wire rack + 12-cup tin 3
:
180 25-35
* Preheat.
** Preheat at higher temperature, then reduce and insert food.
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